Yogurt Chocolate Chip Cookies

These Yogurt Chocolate Chip Cookies are soft, chewy, and full of rich chocolate flavor. I love how the Greek yogurt keeps them moist and gives them a tender texture without needing extra butter or oil. They’re a lighter twist on the classic cookie, but just as satisfying with every bite. Perfect with a glass of milk or a cozy cup of coffee, these cookies are a sweet treat I can feel good about baking any day.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make and gives me soft, bakery-style cookies that stay fresh for days. The Greek yogurt adds a subtle tang and helps keep the cookies tender while reducing some of the fat. They bake up with a perfect balance of crisp edges and gooey centers, and the chocolate chips melt into little pockets of sweetness that make each bite irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
½ cup plain Greek yogurt
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a large bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. I mix in the Greek yogurt and vanilla extract until smooth and well combined.
4. In a separate bowl, I whisk together the flour, baking soda, and salt.
5. I gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. I fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, I drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. I bake the cookies for 10–12 minutes, or until the edges are lightly golden but the centers still look soft.
9. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. It takes roughly 15 minutes of prep time and 10–12 minutes of baking time, so I can have fresh cookies ready in under 30 minutes.

Variations

I sometimes use dark chocolate chips or chunks for a richer flavor. For a fun twist, I add a handful of chopped nuts or shredded coconut. If I’m craving something extra indulgent, I drizzle melted chocolate over the cooled cookies. I’ve also swapped in flavored yogurts like vanilla or honey for a subtle variation in taste.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft thanks to the yogurt. To keep them even fresher, I place a slice of bread in the container to maintain moisture. I can also freeze the baked cookies for up to 3 months or freeze the unbaked dough balls to bake later. When reheating, I warm them briefly in the microwave for that fresh-from-the-oven taste.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but I prefer Greek yogurt because it’s thicker and gives the cookies a better texture.

Can I make these cookies healthier?

I sometimes replace half of the all-purpose flour with whole wheat flour or use less sugar for a lighter version.

Can I use flavored Greek yogurt?

Yes, I can use vanilla or honey Greek yogurt for a subtle flavor boost, but I avoid fruity varieties that might change the texture.

How do I make these cookies chewier?

I slightly underbake them, removing them from the oven when the centers still look soft—they’ll firm up as they cool.

Can I chill the dough before baking?

Yes, chilling for 30 minutes helps prevent spreading and gives the cookies a thicker, chewier texture.

Can I use dark or milk chocolate chips?

Absolutely, any type of chocolate chip works great, or I can mix a few varieties for extra flavor.

Do these cookies taste tangy from the yogurt?

Only slightly. The tang is very mild and balances the sweetness perfectly.

Can I make these dairy-free?

Yes, I use plant-based butter and dairy-free yogurt to make them completely dairy-free.

Why are my cookies too cakey?

That usually happens if I overmix the dough or use too much flour. I mix gently and measure flour carefully.

Can I freeze the cookie dough?

Yes, I scoop the dough into balls and freeze them. When I’m ready to bake, I just add a couple of extra minutes to the baking time.

Conclusion

These Yogurt Chocolate Chip Cookies are my go-to when I want a soft, chewy, and slightly healthier treat. I love how easy they are to make and how the yogurt keeps them moist and flavorful. Whether for a quick dessert, a bake sale, or just a cozy night in, this recipe always delivers delicious results that everyone loves.

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